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What andiesenji (and everyone else) said. However, although a typical commercial "espresso roast" is indeed very dark, an excellent espresso can be made from lighter roasts (and often is). Here's a good web page to start with, from Seattle Coffee Gear.

BTW, I included that espresso/expresso confusion in a "writing pitfalls" handout I used to give to my students.

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What andiesenji (and everyone else) said. However, although a typical commercial "espresso roast" is indeed very dark, an excellent espresso can be made from lighter roasts (and often is). Here's a good web page to start with, from Seattle Coffee Gear.

BTW, I included that espresso/expresso confusion in a "writing pitfalls" handout I used to give to my students.

I witnessed a bordering on brutal lecture by one customer to another in a local independent coffee place. I felt so bad for the young lady who was getting bullied that I had to step in and tell the obnoxious person to cool it. She turned and said, "I suppose YOU are an expert!"

Then the manager (who has purchased several vintage coffee brewers from me) piped up and said, "YES SHE IS!"

The bully scurried out the door.

I told Wayne that I am not an expert. He said it didn't matter as long as that woman doesn't come back in here.

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I witnessed a bordering on brutal lecture by one customer to another in a local independent coffee place. I felt so bad for the young lady who was getting bullied that I had to step in and tell the obnoxious person to cool it. She turned and said, "I suppose YOU are an expert!"

Then the manager (who has purchased several vintage coffee brewers from me) piped up and said, "YES SHE IS!"

The bully scurried out the door.

I told Wayne that I am not an expert. He said it didn't matter as long as that woman doesn't come back in here.

That is a great story. I'm glad you were willing to step in. So many people aren't.

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In the late '60s, through the '70s, I lived next door to an Italian family - actually their extended family owned three houses on my block. They had moka pots on every stovetop and this was consumed throughout the day.

Mama and Papa did have an espresso machine, one of the elaborate, copper and brass monsters that hissed and bubbled and was reserved for SPECIAL evenings.

When I first met them, there were hand cranked grinders but about 1970 Mama got a KitchenAid mixer (she had admired the one I had) and saw the KA coffee grinder and insisted on getting that also.

They taught me how to use a moka pot and then how to operate the espresso machine. I never really got very adept at "dosing" and "tamping" the portafilter, but I tried.

Later I bought a much smaller and more modern espresso machine. I practiced a lot but I was simply not skilled enough to be truly successful. I still bought coffee brewers, both vintage and modern and I tried every way of brewing coffee that I could find.

In about 2004 I got a "superautomatic" espresso machine and it was wonderful. It did all the hard work.

And I used it for several years but less and less and finally gave it away to friends who entertain a lot and they truly appreciate it.

If I were starting out today, I would not spend money on one of the simpler machines, I would save until I had enough for one of the superautomatics. Friends have them and they love them and they produce a great espresso cup every time.

And you don't have that STEEP LEARNING CURVE of how to dose and tamp the right grind of coffee in a portafilter.

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Great description and explanation. To your last question, the answer is that it varies greatly with each person. What is great to me may be something quite different to another. However, I am extremely fussy about my coffee and/or espresso. There is a local independent café that produces an exceptional cup - in pre-heated porcelain cups and saucers.

I'm a supertaster (I was part of one of the clinical studies at UCLA because the neurologist who share our office in the '80s was involved in the study, which was interesting and at times confusing.)

I can sense flavors in liquids that many others can't - one of the reasons I have used a Berkey water purifier for decades and rarely drink water at restaurants.

To me "great" coffee is when I take a sip and a burst of flavors hit me. I'm using a coffee now, Koffee Kult Dark Roast #2, which is very much to my taste. They say: cupping notes; heavy body, smooth, cinnamon, bright with a long finish.

I tried it, brewed with my Senseo. It is not as dark as some dark roasts but is robust with plenty of body. There are obvious chocolate notes, more so than cinnamon and definite hint of citrus. If you have ever tasted the dark chocolate "orange sticks" (orange jelly coated with simi-sweet chocolate) - the aftertaste of that is what I sense. Great for starting the day, carry on into the afternoon. It does have a long finish, crisp and bright and is also ideal for an after dinner cup.
I use a Senseo, make my own pods.
I ground it medium-fine, filled a double pod with a full measure plus 3/4.
This morning I brewed 4 cups in a vacuum brewer, using 4 standard coffee measures and 4.5 cups of filtered water.
Excellent flavor, body and nicely robust. I am very pleased.

With the first couple of sips, I tasted dark chocolate with orange - which, since I became allergic to chocolate, I have not tasted for 30+ years but it was distinct and quite pleasant.

I also like that it is organic and fair trade.

To me it is quite inexpensive at two pounds for 25.99 - I have paid more than that for a pound OR LESS of many coffees.

One was 38.00 for 12 ounces it was good but this is much better FOR ME!

I have found that selecting coffee is very much personal preference.

And I can't stand "stale" coffee and for me, it begins to stale within half an hour of brewing so I brew small amounts unless several people are going to be drinking it.

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